We absolutely adore this recipe! It is the creamiest cheesecake ever, and the compote is the perfect complement!
Ahhh!! We could not wait to share this recipe with you! These cheesecakes are absolutely delicious and irresistible, and have quickly become our favorite recipe we have created so far! We have already made three batches in the past week!!:)
Alright, let’s talk about how these cheesecakes taste. First of all, they are the creamiest cheesecakes we have ever tasted! (And believe us, we have had our fair share;)) They have the perfect sweetness, and are not overly rich. With these cheesecakes, you will not only finish one, but you will probably end up having a second. Or third. It’s easy to get a little carried away with these!
And the blueberry compote? Amazing! The fruitiness and sweetness from this compote is just what these cheesecakes need to make them extra delicious! The cherry on top, if we might add;)
The recipe calls for few ingredients, such as cream cheese, sugar, and eggs. Another great thing about these cheesecakes is that although there are 3 parts (crust, filling, compote), they can be made while the other parts are baking/cooling! For example, you make the filling while the crust is baking and cooling, and you make the compote while the cheesecakes are cooling. It could not be any easier! >>No fiddling with spring form pans, water baths, etc.
Every aspect of these cheesecakes is perfection. And when they are put all together?? Don’t even get us started!! Graham cracker crust, creamy cheesecake filling, and sweet blueberry compote–a match made in heaven!! Our mouths are watering right now!! Anyone else??
Tips for Your Mini Cheesecake Baking:
- Be sure to use foil cupcake liners (the metallic ones). With the regular paper liners, the cheesecakes come out greasy.
- Use room temperature ingredients. This is really important, because using room temperature cream cheese and eggs ensures that your cheesecakes will be smooth, with no lumps in them. (Check out our post about how to quickly soften cream cheese if you don’t have time to wait!)
Important Notes:
These cheesecakes WILL crack and sink a bit. That is ok; they are supposed to:) The cracking is due to a sudden temperature change, but is totally fine for these cheesecakes. And actually, the cracks won’t even be seen, because we are going to be smothering them in blueberry compote! The sinking is also fine, because it leaves the perfect indent for your blueberry compote!! So don’t worry when you see slight cracking and sinking in your cheesecakes.
Also, when you are adding the filling, the tins will be extremely full. Like up to the tippy-top. Again, don’t worry, because these cheesecakes don’t rise very much (especially after sinking). Besides, no one’s complaining about that extra filling!:)
We have to admit, not everyone in our family is a fan of cheesecake. But…everyone was one board with these!! In fact, we were even fighting over who got to eat the last one! (Although, we solved that problem by making 2 more batches:)) Let us know what you think if you make these cheesecakes!
If you make this recipe, make sure to take a pic and share it with us on Instagram!
We would love to see your treats!
Tag @sisterskneadsweets on Instagram and use the hashtag #sisterskneadsweets
We absolutely adore this recipe! It is the creamiest cheesecake ever, and the compote is the perfect complement!
- 3/4 cup (86g; 12 squares) crushed graham crackers (See Notes)
- 4 tablespoons (1/2 stick; 40g) salted butter, melted
- 1 and 1/2 teaspoons granulated sugar
- 16 oz (450g) cream cheese, softened (See Notes)
- 1 cup (200g) granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 heaping cup (151g) blueberries (fresh or frozen)
- 1/2 cup (120mL) water
- 1/4 cup (56g) granulated sugar
- 2 teaspoons cornstarch
- 1 and 1/2 teaspoons lemon juice
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Preheat oven to 350°F. Line a muffin pan with metallic cupcake liners. Set aside.
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In a small bowl, combine the graham cracker crumbs, melted butter, and sugar. Divide the crust mixture evenly between the muffin tins and flatten. Make sure the crust is flat and even in the muffin tin. Bake for 7 minutes at 350°F. Allow to cool for 10 minutes.
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Make the filling while the crust is in the oven. In a large bowl, use a stand or handheld mixer to beat the cream cheese on medium speed for 2 minutes. Add the sugar and beat on medium speed for 2 minutes. Add the eggs one at a time, mixing until no lumps remain in between each addition. Add the vanilla extract and mix until just combined.
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Once the crust has cooled for 10 minutes, evenly divide the cheesecake filling among the muffin tins. The tins should be filled to the top (don't worry, they won't overflow!). Bake at 350°F for 20-22 minutes. Allow the cheesecakes to cool in the pan for 30-45 minutes before removing them and transferring them to the fridge to set.
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While the cheesecakes are setting in the fridge, make the blueberry compote. In a small bowl, whisk together the water and cornstarch until no lumps remain.
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In a medium-sized saucepan, add the blueberries, sugar, cornstarch mixture, and lemon juice. Stir on medium-low heat for 15-20 minutes, or until the mixture begins to boil. Set aside to cool for 10-15 minutes.
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Once the cheesecakes have set in the fridge, serve cold with blueberry compote.
Make sure your graham crackers are a fine crumb, we used a food processor.
Use full fat or 1/3 fat cream cheese blocks.
Make Ahead Tip: After the cheesecakes have baked and cooled in the pan, they can be refrigerated at room temperature for up to one week. The blueberry compote can also be made ahead: Allow it to completely cool before refrigerating, it can be stored for 1-2 weeks. These cheesecakes also freeze great! They can be frozen for 1-2 months.
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Can the compote be substituted with pie filling?
We haven’t tried it before, so we can’t be sure; but, it sounds like it would work!:)
I actually made it this weekend and I did sub in the Blueberry pie filling. It was perfection. Thank you for the recipe! So easy and so good.
Thank you so much, so glad you enjoyed the recipe!